Lemon Shortbread
Easy homemade lemon shortbread made with butter, sugar, flour and fresh lemon. Use just the zest for a traditional crumbly texture, or add the juice for a softer shortbread with a stronger lemon flavour.
Servings: 8
Calories: 281kcal
Ingredients
- 150 g butter
- 60 g caster sugar
- 250 g plain flour
- 1 lemon
Instructions
- Cream the softened butter and caster sugar together in a mixing bowl until well combined.
- Add the lemon zest, optional lemon juice and sifted flour. Mix together, then use your hands to bring the mixture into a dough.
- Shape the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes.
- Preheat the oven to 180°C/160°C fan/Gas Mark 4. Grease or line a 21cm round baking tin.
- Press the chilled dough evenly into the tin, using the back of a spoon or spatula to flatten the surface.
- Prick the dough all over with a fork, then lightly score into wedges with a knife.
- Bake for 15–20 minutes, or until the edges are lightly golden and the shortbread is baked through.
- Remove from the oven and carefully cut along the scored lines again while still warm.
- Sprinkle with a little extra caster sugar if desired, then leave to cool in the tin before serving.
Notes
Lemon juice: For a traditional crumbly shortbread, use just the lemon zest. Adding the juice gives a stronger lemon flavour but produces a softer, slightly denser texture.
Chilling: Chilling the dough for 20 minutes helps firm it up before baking.
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1 | Calories: 281kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 121mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 472IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 0.4mg
